Part of my ‘regular’ eating regime is to include lean protein with at least two of my meals. So I eat a lot of skinless chicken breast.
It can get quite boring.
I find this way of cooking chicken breasts brilliant, because it takes 5 minutes and is packed with flavour. None of the issues around over cooking the outside in order to cook the breast through with the result of a very dry and tough piece of meat.
I cooked four breasts so that I could have leftovers to add to my salad or sandwich for lunch the next day.
Cut into the rough side of each chicken breast about 2/3 of the way through, and open up the flesh to butterfly. Place the breast on a board or work surface and press down with the palm of your hand to flatten them out. You Could also bash them between cling film sheets, but it really is not necessary as the meat is soft and gives way quite easily
Place your butterflied and flattened breast into a shallow dish and squeeze over the juice of half a lemon. Coat them fairly generously with about half a cup of peri peri sauce. I love the Ruys Babalas chilli which I buy in Joburg, but any peri peri chilli sauce would work well. Woolworths peri peri and Nando’s work well too.
Baste the breasts in the lemon juice and sauce for a while. If you remember to do this a few hours before, even better.
Heat a splash of olive oil in a frying pan until hot, and then using tongs fry the breast until golden brown on either side. This takes about 2 – 3 minutes per side.
Remove from the pan and set aside. Squeeze over the juice from the other half of the lemon and sprinkle generously with salt.
If you are looking for a nearly instant and healthy meal, this is a good solution.
If you want more sauce add more peri peri, or I drizzled over some of my chilli oil which now gets used very frequently in my kitchen. It just adds a little extra zing.
Delicious, juicy and full of all the taste of Portugal that I was craving for my supper.